The 10 Healthiest Beans to Eat, According to Dietitians

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Black Beans: Black beans are rich in fiber, protein, folate, and antioxidants. They are versatile and can be used in soups, salads, tacos, or as a meat substitute in various dishes.

Kidney Beans: Kidney beans are high in protein, fiber, iron, and folate. They are commonly used in chili, salads, and bean-based dips like hummus.

Chickpeas (Garbanzo Beans): Chickpeas are packed with protein, fiber, iron, and various vitamins and minerals.

Lentils: Lentils are a great source of protein, fiber, iron, and folate. They cook quickly and can be used in soups, stews, salads, and vegetarian patties.

Navy Beans: Navy beans are high in fiber, protein, folate, and manganese. They are often used in baked beans, soups, and stews.

Pinto Beans: Pinto beans are rich in protein, fiber, folate, and iron. They are commonly used in Mexican and Southwestern dishes like burritos, refried beans, and chili.

Cannellini Beans: Cannellini beans are high in protein, fiber, iron, and magnesium. They have a creamy texture and are often used in Italian.

Great Northern Beans: Great Northern beans are similar to cannellini beans and are also rich in protein, fiber, iron, and magnesium.

Black-Eyed Peas: Black-eyed peas are high in protein, fiber, folate, and iron. They are commonly used in Southern dishes like Hoppin' John and black-eyed pea salads.

Adzuki Beans: Adzuki beans are a good source of protein, fiber, iron, and potassium. They are commonly used in Asian cuisine in dishes like sweet red bean paste and adzuki bean soup.

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